The cuisine of Québec is very influenced by French style cooking–more so than many other French speaking areas–but with more of an emphasis on New World ingredients. For example, there is a lot more game, maple, pine and other tree sugars, and foraged ingredients used in Quebecoise cuisine. Only a few hours from Boston, and even from Maine, cuisine Québecoise often used what look a bit like traditional New England ingredients… making a great home for our local scallops, foraged mushrooms, and more. 

A Québecoise kitchen looks and sounds like the pre modernist French kitchen, complete with butter everywhere, but smells like a new world winter. 

The Tracks North menu, like most of our menus, is based on some of Josh and Katrina’s travel. In Montreal they found a surprisingly temperate February weekend, great vintage store finds, treacherous outdoor staircases, fun food markets, great book stores, and SO MANY amazing restaurants (Agrikol, Le Vin Papillon, Larry’s, and more). There were also some mediocre bagels...but I guess they like them a lot there. Many of these restaurants are alluded to in the style of the dishes on the Tracks North menu, but Larry’s...oh Larry’s...this restaurant actually inspired us to completely change our a la carte service style to make one menu available all day long, lunch through dinner. If you are ever in Montreal, you’ve got to go to Larry’s. 

But...in addition to a little bit of travel (which most Juliet menus are based on), this one is also a little bit in tribute to Juliet manager, Katie...who is from just this side of Canada (Maine) and who grew up with a Quebecoise pantry. She brought Creton (hmm… how to say… a sort of rustic Canadian charcuterie made from pork), to a very special potluck we held in 2016, inviting the staff to cook some of their favorite recipes from home for the public, celebrating the diversity of cultures represented in our restaurant.